1 medium head cauliflower, cleaned and cut
1 tablespoon softened cream cheese
1/4 cup grated Parmesan
1 teaspoon minced garlic (roasted)
1/8 teaspoon salt
1 teaspoon rosemary
3 tablespoon margarine or butter
Cook cauliflower in boiling water for about 6 minutes, or until well done.
Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels. Puree the hot cauliflower in a processor with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.